The key is adding farro, a deliciously nutty grain full of protein. These salads satisfy Carla Hall, even when she's starving. You'll love them too.

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I cook up lots of farro this time of year: Not only is it nutritionally awesome, but it's really filling and has a great neutral flavor that's a blank canvas for anything. I like to make a big batch and eat it for days. I think the reason so many people quickly fall off the healthy-eating bandwagon is because they're taking all of the goodies out of their diet. Not with these salads—they're a little sweet, a little salty, cheesy, and so delicious.

1. Combine farro with 2 tsp of the salt and 6 cups water in a medium pot. Bring to a boil; simmer until tender, about 30 minutes, stirring occasionally. Drain farro and spread on a baking sheet to cool.

2. Meanwhile, juice 1 of the oranges and add juice to a large bowl along with olive oil, mustard, honey, pepper, and remaining 1¼ tsp salt; whisk to combine. Cut away the peel and pith of the other orange. Working over the bowl, cut along both sides of each segment to release the segments into the bowl.

1. Combine farro with 2 tsp of the salt and 6 cups water in a medium pot. Bring to a boil; simmer until tender, about 30 minutes, stirring occasionally. Add peas during the last 4 minutes of cooking and cook until tender and warmed through. Drain farro mixture and spread on a baking sheet to cool.

2. Meanwhile, whisk together lemon juice and zest, olive oil, pepper, and remaining 1½ tsp salt in a large bowl. Add cooled farro mixture to bowl along with onion, feta, and mint; toss. Serve, or store airtight in fridge up to 2 days.